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A close-up of a decadent slice of Banoffee Pie, topped with whipped cream, chocolate shavings, and a layer of banana slices on a buttery graham cracker crust.

Banoffee Pie

This delicious Banoffee Pie features a buttery crust, toffee caramel, fresh bananas, and whipped cream perfect for any occasion.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 15 minutes
Chill time 2 hours
Total Time 2 hours 35 minutes
Servings: 9 Slices
Calories: 739kcal
Course: Dessert
Cuisine: British
Keyword: banana toffee pie, Banoffee pie, classic British dessert, no-bake dessert
Cost: $12

🛒 Ingredients

Crust

  • 1 ½ cups graham cracker crumbs about 11 full sheet graham crackers
  • ⅓ cup granulated sugar adds sweetness and texture to the crust
  • 6 tablespoons salted butter melted binds the crumbs together

Filling

  • ½ cup salted butter provides richness
  • ½ cup dark brown sugar packed for a deep caramel flavor
  • 14 ounces sweetened condensed milk gives the filling its creamy toffee-like consistency

Topping

  • 2-3 large ripe bananas peeled and sliced adds fresh creamy texture
  • 2 cups cold heavy cream for the whipped topping
  • ¼ cup powdered sugar to sweeten the whipped cream
  • 1 teaspoon pure vanilla extract for flavor depth
  • Chocolate shavings chopped nuts or toffee bits for garnish and extra crunch

📋 Instructions

  • Preheat your oven to 350℉ (177℃).
  • Crush the graham crackers into fine crumbs using a food processor or a rolling pin and Ziploc bag. Add the melted butter and granulated sugar, mixing until the crumbs are evenly moistened.
  • Press the crumb mixture into a 9-inch pie plate or springform pan, compacting it on the bottom and up the sides using a flat-bottomed glass or measuring cup. Bake for 10 minutes to set the crust, then remove and let it cool completely.
  • While the crust cools, prepare the caramel toffee filling. In a medium saucepan, melt the butter and brown sugar over medium heat. Add the sweetened condensed milk and bring to a boil for 2-3 minutes, stirring constantly until the mixture thickens and darkens to a rich toffee color.
  • Pour the warm toffee mixture into the prepared pie crust, then let it cool completely. Refrigerate for 1-2 hours until firm.
  • In a stand mixer, beat the cold heavy cream, powdered sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. The whipped cream should be light and fluffy, but not too stiff.
  • Once the toffee layer has set, arrange the sliced bananas over the top. Cover completely with the whipped cream and garnish with chocolate shavings, chopped nuts, or toffee bits.

📝 Notes

Banoffee Pie is an irresistible treat that brings a sweet, creamy layer of caramel to a buttery graham cracker crust. The bananas and whipped cream add a soft texture that contrasts beautifully with the crunchy base.

🥗 Nutrition

Serving: 100g | Calories: 739kcal | Carbohydrates: 74g | Protein: 7g | Fat: 48g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 370mg | Potassium: 403mg | Fiber: 1g | Sugar: 60g | Vitamin A: 1646IU | Vitamin C: 5mg | Calcium: 211mg | Iron: 1mg